Go Back
–+ servings
Shipwreck Stew in the Crock Pot

Hearty Shipwreck Stew in the Crock Pot for Cozy Nights

Enjoy this gluten-free Shipwreck Stew in the Crock Pot, perfect for chilly nights with hearty potatoes, savory beef, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stew Base
  • 1.5 to 2 pounds Ground Beef Substitute with turkey or plant-based meat for a lighter option.
  • 4 medium Russet Potatoes Sliced or diced for different texture.
  • 2 stalks Celery Substitute with bell peppers for a sweeter profile.
  • 1 medium White Onion Yellow or red onion can be used for a different flavor.
  • 30 ounces Whole Kernel Corn Two 15oz cans; canned green beans can be an alternative.
  • 30 ounces Red Kidney Beans Two 15oz cans with liquid; substitute with black beans.
  • 10.5 ounces Campbell’s Tomato Soup Can substitute with extra diced tomatoes or V8 juice.
  • 15 ounces Diced Tomatoes With liquid for moisture.
Seasoning
  • 1 teaspoon Garlic Powder Fresh garlic can be used for stronger flavor.
  • 1 tablespoon Chili Powder Adjust to taste.
  • 1 teaspoon Salt Essential seasoning.
  • 1 teaspoon Pepper Essential seasoning.

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. In a skillet over medium heat, brown the ground beef for about 5 to 7 minutes until fully cooked. Drain excess grease and transfer to the crock pot.
  2. Layer sliced potatoes, diced celery, and chopped onion on top of the beef. Add whole kernel corn and red kidney beans with liquid.
  3. Pour the tomato soup and diced tomatoes over the ingredients. Sprinkle with garlic powder, chili powder, salt, and pepper.
  4. Gently stir until well combined. Cover and cook on low for 6 to 8 hours.
  5. Once cooking time is up, stir the stew well before serving. Optionally top with shredded cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days. For longer storage, freeze portions for up to 3 months. Reheat as needed.

Tried this recipe?

Let us know how it was!